Paleo Whole30 Sheet Pan Chicken
Prep Time5 minutes mins
Cook Time20 minutes mins
Servings: 4 servings
Author: Jessica DeMay
- 1 1/2 pounds boneless skinless chicken
- 2 pints grape tomatoes halved
- 1 pound asparagus cut in half
- 1 lemon sliced
- 4 tablespoons coconut oil divided
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1 teaspoon garlic
Line a sheet tray with parchment paper and preheat the oven to 425°
In a large bowl, toss the tomatoes and asparagus with 2 tablespoons of coconut oil. Add half the salt, half the pepper, and half the onion powder. Spread out evenly on the sheet tray. Place the sliced lemon on top of the veggies.
In the same large bowl add the chicken and toss with the remaining 2 tablespoons coconut oil, remaining salt, pepper, and garlic powder. Lay it on top of the veggies and lemon.
Bake for 20-23 minutes, until the chicken is cooked through and the veggies are tender.
Calories: 385kcal | Carbohydrates: 17g | Protein: 41g | Fat: 19g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 1084mg | Potassium: 1463mg | Fiber: 6g | Sugar: 9g | Vitamin A: 2886IU | Vitamin C: 55mg | Calcium: 70mg | Iron: 4mg